Gluten Free Coconut Cake

Gluten Free Coconut Cake

Moist, fluffy and coconutty, this healthy gluten-free coconut cake is just wonderful. It is made with coconut flour and sweetened with honey. 
Course Dessert
Cuisine American
Keyword cake, coconut
Prep Time 15 minutes
Cook Time 40 minutes
Rest time 30 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 232kcal
Author Vered DeLeeuw


  • 1 tablespoon unsalted butter for the pan
  • 4 large eggs
  • 1/4 cup unsalted butter, soft (50 grams)
  • 1 cup canned coconut milk, full fat, unsweetened
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened shredded coconut (75 grams)
  • 1 cup coconut flour (130 grams)
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda


  • Preheat oven to 325 degrees F. Grease a glass pie dish (9.5 inches, 24cm) with butter.
  • Place all the ingredients in the food processor. Process until combined.
  • Transfer the thick batter to the prepared baking dish. Smooth the top with a spatula, or with your hands. Bake 40 minutes, then carefully shield the edges with foil strips and continue baking 10 more minutes, or until browned and fragrant and a toothpick inserted in the center comes out clean.
  • Cool in pan on a cooling rack 10 minutes, then invert onto a cutting board and back onto the cooling rack. Let cool 20 more minutes before slicing and serving. Leftovers keep several days in the fridge. Remove from fridge 30 minutes before serving.


Serving: 1slice | Calories: 232kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Sodium: 161mg | Fiber: 5g | Sugar: 12g